Trader Joe’s Shrimp and Spicy Green Curry

Trader Joe's Shrimp with Spicy Green Curry

When one uses chopsticks to eat any kind of Asian cuisine, there is a greater sense o uthenity. It’s almost as if the experience is enhanced. Most dining affairs rely heavily upon our senses of taste and smell, and of course, the presentation of the food appeals to our sense of sight. One might also argue that our sense of touch is crucial for the texture and chewing of food. That’s true. With chopsticks, however, we can feel the food before even starting to eat it. Chopsticks make it easier to eat the food than a fork and spoon. It’s why I love the fact that Trader Joe’s has chopsticks in the picture of the green curry shrimp.

I did use the wooden chopsticks that I had saved from a Chinese restaurant. However, I think I may have ruined the purpose of the chopsticks when I ate the meal straight from the plastic microwavable packaging. A beautifully designed blue ceramic bowl would be much more appealing. But there was a certain functionality with the plastic, dual-compartment tray. After microwaving, the plastic tray was flexible enough to allow you to spill some curry on the rice side. There’s something a little incongruous about using wooden chopsticks to eat Asian food out of a flexible plastic tray. But nevertheless, I enjoyed it.

You can use the jasmine rice in all of Trader Joe’s Thai and Indian dishes. It was excellent. The texture of the shrimp was excellent for a frozen meal. The green curry gave the food a unique flavor. The green curry was described by the box as a mild curry with a hint of heat. That’s an accurate description. It is mildly spicy. It has a strong flavor. It will slightly agitate the inner lining of your mouth but not in vain. It gives the food a great zesty flavor.

The miscellaneous matter found in the curry was my biggest problem. There were little pieces of vegetables I did not find necessary, and then there was a unidentifiable substance with a texture that reminded me of sand. I was able to slowly pour the curry onto the rice, so I didn’t notice the sandy silt until the end of the dish. It had mostly settled to one side of the partition.

Sonia didn’t eat this meal with me. So, I will follow the example of Sonia and just double my score. It gets three and a quarter stars out of five, with almost all the points lost because of the strange textures at the bottom of the small pool of mostly-delicious curries.

The bottom line: 7/10